Duck meat wasn’t always rare and perfectly pink. An old-fashioned roast duck was cooked for as much as two hours, even more, and all the way to the bone. And you could roast your potatoes in the duck ...

Buy half a duck - don't let the vendor cut it up ... and to a small size. If you use a food processor, or if the ingredients are cut too large, the dish will be coarse, rather than delicate.

If cooking both pieces at the same time, you may need to use two layers to fit both duck halves (depending on the size of your steamer baskets). Place the duck on a heatproof plate or bowl that ...

Use a meat truusing needle to wrap it up and hang the duck on the hook from the wings ... then add the sauce to the wok and cook until it is heated through. Once done, plate the sauce around ...

It was important to the research team not to add external ingredients or additives to the foie gras the duck itself held the ...

This salad is quick and easy to make. It takes less than an hour to prepare, and about 30 minutes of that time is waiting for the duck breasts to warm up at room temperature, so they're not cooked ...

Start cooking the duck breasts skin-side down in a coldpan. This method gradually renders the fat and crisps up the skin ...

1. Sear the scored duck, skin-side down in a pan to render the fat. Flip over and lightly cook the meat side. Remove and place on a paper towel. Cut the duck into slices, letting the oil from the ...

Editor’s note: In the Taste of Life series, cooking experts ... You could use chicken breast or even fish or oysters instead of duck. Although the green can be replaced with water celery ...